Classification of spices

Here is a brief introduction to the classification of spices and ingredients, that is, the rational use of spices and ingredients.

I. Fragrances and fragrances

First of all, spices can be classified according to their own aroma and taste.

Aromatic spices: star anise, cinnamon, fennel, clove, fragrant leaves, thyme, dill seeds, etc.

Bitter spices: Radix Angelicae Dahuricae, Fructus Amomi, Fructus Amomi, Rhizoma Alpiniae, Rhizoma Kaempferiae, Rhizoma Dioscoreae Septemlobae, etc.

Spices: pepper, long pepper, pepper, etc.

Sweet spices: Siraitia grosvenorii, dried tangerine peel, licorice, etc.

Hemp flavor spices: pepper, red pepper, green pepper, etc.

Second, smell the spices.

Different ingredients contain different fishy smells, such as pork, beef and mutton, blood of poultry, fish, seafood and bean products. Therefore, for the odor of different meats, different spices should be mixed to remove the fishy smell.

The spices suitable for removing the smell of pork are pepper, nutmeg, clove, angelica dahurica, thyme, Amomum villosum, dried ginger, galangal, fennel and so on.

The spices suitable for removing the fishy smell of beef are pepper, nutmeg, tsaoko, kaempferia kaempferia, clove, cinnamon, geranium, rosemary and ginger.

The spices suitable for removing the fishy smell of mutton are cinnamon, clove, fragrant leaves, angelica dahurica, cardamom, dill, mint, ginger and so on.

The spices suitable for removing blood from poultry meat are: long pepper, nutmeg, galangal, angelica dahurica, Alpinia katsumadai, fennel and so on.

The spices suitable for removing the fishy smell of seafood are: ginger, garlic, onion, celery, pepper, pepper, cardamom, clove, perilla, kaempferia kaempferia, fennel and so on.

Spices that can remove the beany smell of bean products include cinnamon, star anise, turmeric, pepper, red pepper, onion, pepper, fennel, cardamom, nutmeg, geranium and cinnamon.

Third, color perfume.

Most spices have their own colors, but they have different shades, so it can be said that they basically have color functions, but many of them are not the main functions. Here are some spices that give food color function.

Gardenia jasminoides Ellis: It is mainly used for color matching to make the brine golden yellow or red yellow, and it is often used in sugar-colored spiced brine. When using, try not to throw it directly into the brine, which is easy to rot when stewing for a long time. Gardenia can be boiled into gardenia water for use.

Monascus rice: It can be soaked in water or ground into powder to make dishes dark red. Don't use too much red rice, it will make the finished product too gorgeous. Therefore, it is recommended to use it with sugar and gardenia to make the finished product more natural.

Xinjiang Lithospermum: Xinjiang Lithospermum is often used in red oil or Chili oil. For example, Sichuan-style hot pot can be boiled with Lithospermum, which can make the finished red oil appear natural red. When using Lithospermum, be careful not to add too much. One kilogram of oil is about one or two grams. Too much color will turn purple.

Turmeric: Turmeric can dye ingredients into golden yellow, and is widely used in southern brines, such as brine chicken.

Finally, what Bian Xiang Xiao tells you is that if you want to make good use of spices, you need to know what the finished products of spices taste in the production of different ingredients, and all these need long-term experience to be mastered best.